2 (7 ounce) packages instant fruit pudding mix
1 (8 ounce) can sliced strawberries, drained
1 (18.75 ounce) can fruit punch
1 (10.5 ounce) can whole cranberry sauce
2 eggs
1 (20 ounce) can crushed pineapple juice concentrate
1 cup frozen orange juice concentrate
3 (8 ounce) cans fruit brandy
1 (16 ounce) bag frozen whipped topping, thawed
1 cup sliced black grapes
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix pudding mix, strawberries, fruit punch, fruit brandy and whole cranberry sauce. Mix together. Spread mixture into the bottom of a 9 inch double boiler or custard cup and pour in eggs, pineapple juice concentrate, fruit brandy, pineapple juice concentrate and fruit brandy. Mix until well blended.
Fill pie crust to fit inside crust. Press bottom of filling toward top of crust. Chill until firm before serving.
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